butter tarts
These are often called Canadian Butter tarts, and I recall that a lot of my relatives would travel to Niagara Falls, as this was the 'Wild West of the East' in the 1930s. This may have been adopted from one of the excursions that was taken. We also used to call these Brown Betty Sugar Pies- after my Grandma Betty.
yield
12 tarts
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For butter tarts
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1/3 cbutter, unsalted
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1 cbrown sugar, light
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2 lgeggs
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1 tsppure vanilla extract
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1/4 clight cream( half and half)
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1/2 craisins or chopped nuts, optional
- FILLING
How To Make butter tarts
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1cut pie pastry into 4 inch rounds, using a pastry cutter or jar at that same width. ( I have a family recipe for pie dough that can be made ahead of time and stored in fridge, or store bought is also fine.) line an ungreased muffin tin with each pastry round and set aside. Pre-heat oven to 375 degrees. -
2Cream butter with mixer. Add light brown sugar until well mixed.
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3Add eggs( one at a time between mixing), add vanilla and cream, until well blended.
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4If you desire raisins or nuts, add them to the bottom of the pastry rounds in your tin. I mix some with both, or just nuts and plain.
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5Add 1/4 of the mixture to each pastry round- the mixture should just about reach the top of the pastry, but not overflow.
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6Place in oven and cook for 25-30 minutes. the tops should be puffed up and the pastry should be golden brown.
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7Remove from oven and let cool on rake. Your tarts will deflate and form a nice light crust on the top and stay gooey on the inside. Grab Milk and Eat!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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